The markets are brimming with citrus fruit at the moment, much of it from Spain. In France citrus fruits are known as les agrumes. The bright vibrant colours are a cheerful addition to wintry days, the smell and taste so refreshing and fragrant. There are so many varieties to choose from, each week another appears. Bitter or Seville oranges (oranges amères), blood oranges (oranges sanguines), bergamots (a type of orange, used in Earl Grey tea), lemons (citrons), grapefruit (pamplemousse), clementines and various others including this week mandarins and clemenvillas (a hybrid from crossing a mandarin with a tangelo, which is itself a cross between a tangerine and a pomelo –…

With the end of October the warm daytime weather came to an abrupt end and with it the need for more hearty dishes, soups to warm us on chilly days, piping hot stews and tagines to ward off the cold evenings. The produce on the market stalls is changing too. The choice of apple and pear varieties has increased as autumn harvests find their way to market, citrus fruits start to reappear, now from Spain rather than further afield and I spotted the first bergamots last weekend. Marmalade making time is not far off, which is lucky as we are almost out of last year’s supply. Nuts in all varieties…

Autumn has arrived and with it new choices, including squashes galore. Our thoughts turn to warmer dishes, soups and tagines. The choice of apples and pears has increased as they come into season. It never ceases to fascinate me watching the changing face of the markets here in France during the year and really focussing on using what is local and in season. This can mean a glut of one particular item and the challenge to find ever new and interesting ways to cook with whatever it is. Fresh borlotti beans were available at the market last weekend, a colourful and fleeting treat, delicious cooked with bay and garlic, a…

September marks la rentrée in France. August and holiday time is over, everyone is back to work and school, summer time has come to an end. We are basking in September sunshine at the moment before the arrival of some much needed rain, in the shape of storms for the next few days. The market stalls are overflowing with tomatoes of all shapes, sizes and colours: vibrant red, sunny yellow, green, striped and black. As we have finally had some warm sunny weather, the tomatoes are now plump, juicy and packed full of flavour. Perfect. This month’s seasonal food and recipe feature celebrates the wonderful tomato, colourful, delicious and such…

Suddenly it is August and the range of produce in the potager and at the markets shifts once again. Tomatoes are overflowing from every farmer’s stall, vibrant red tomatoes, huge yellow and black tomatoes, multi coloured cherry tomatoes, green and red striped ones too. The smell is heavenly – the very essence of summer. Big fat purple and white aubergines are back, lettuces are in abundance and green and yellow beans add to the choice available. Courgettes are also everywhere – at the market and in the potager. The colours are so fresh and summery. In the potager, the frost blighted raspberries have had a rebirth and are heavy with…

July is here and the market stalls are filling up with new produce: courgettes in different shades of green and yellow, both round and long, new season potatoes, tomatoes in all shapes, sizes and a variety of colours, baby new carrots and more. I love the changing seasonal produce and the new tastes and smells. Summer fruits are now in abundance – delicious cherries are coming to an end to be replaced by vibrant apricots, heavenly scented peaches and nectarines – yellow and white, flat or round. The flat peaches we bought at the weekend lasted about a day in our house – so juicy and sweet. I also bought…

At the market in Cordes sur Ciel this weekend, the fruit on offer is beginning to change. Local kiwis are giving way to hints of summer, with delicious strawberries and cherries in abundance. Vegetables too are changing, with different varieties of tomatoes making an appearance, along with yellow and green courgettes and new potatoes. I spotted some leaves called oseille at one of the stalls. I had no idea what they were but they looked interesting, not dissimilar to young spinach. The producers explained what they were, but sadly I was none the wiser. They told me they were delicious in soups, with fish and could be cooked a little…

As promised last week, a little later than intended, but finally here is a great marmalade recipe. Marmalade This is an easy marmalade recipe that works well with any of the suggested fruit. I have made 5 fruit (using blood oranges, bitter oranges, lime, lemon and bergamot), blood orange and a bergamot marmalade. All three are delicious. Makes about 3kg (6 ½ lbs approx.) Ingredients About 1.5kg oranges (eg: Seville, bitter, blood orange) or a mix of citrus fruit in any combination, eg: oranges, clementines, limes, lemons, grapefruit) Juice of 1-2 lemons (1 if you add a lemon to the fruit mix) (For lemon marmalade you don’t need to add…

As the Christmas decorations come down, so the challenge to share 12 recipes with you over the 12 days of Christmas has come to an end. For the last recipe, given how cold it is, I thought you might like a lovely warming soup. This goes well with the Walnut Damper bread from Day 10. My lunch today in the hope that we warm up a bit – the house and weather are a bit chilly (-4 last night!). Roasted Butternut Squash and Chickpea soup Serves: 4. Prep time: 15 mins. Cooking time: 1 hr 15 mins + heating time Ingredients 1 butternut squash Olive oil 1 medium shallot (or…

The penultimate day of my 12 days of Christmas recipe collection. I hope you have enjoyed them – let me know. I love making jams and chutneys – there is something so satisfying about rows of jars full of lovely preserves. I also find it quite therapeutic for some reason. Over the coming months I will share some of my favourite jam and chutney recipes. Today, although not quite in season (but early rhubarb will be along soon), one of my favourite chutney recipes, courtesy of the lovely Steve who Max and I met in Birmingham in 2018 Steve’s Curried Rhubarb Chutney 1kg Rhubarb – chopped into small pieces 2…